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Pumpkin Pie Cake I Recipe

Recipe by: 106a802496d678ba

"This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
  • 2In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
  • 3Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
  • 4Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
  • 5After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.
Ingredients
  • 24 servings
  • 268 cals
  • 1 (29 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup butter
  • 1 cup chopped walnuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    268
    13%
  • Fat:
    15.3
    24%
  • Carbs:
    30.5
    10%
  • Protein:
    4
    8%
  • Cholesterol:
    49
    16%

Based on a 2,000 calorie diet

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